Updated: Apr 10, 2020
It’s Friday! Having guests over tonight or going out to see friends? Here's an appetizer idea for you. I love appetizers and I especially love cheese. This week, however, I decided to change it up a little and try something different, less cheesy perhaps? So I made this white bean and cashew hummus. I chose to use cashews because they have a creamy texture. It’s a great dip or spread and great on crackers or for dipping veggies. It’s also high in protein, fibre, and healthy fats so it makes a great blood sugar- regulating afternoon snack or lunch. It’s also vegan and gluten-free. I've paired it up with Doctor Cracker Seedlander Crispbreads (in photo below...and above). These crackers are NOT gluten-free but if you're okay with gluten I strongly recommend them as they are crunchy, seedy and delicious. If not, there are many gluten-free crackers out in the market so choose your favourite.
1 can white beans, drained and rinsed
¾ raw cashews, lightly roasted (in a pan on low heat for about 5minutes)
½ cup oil (I used half avocado, half olive)
1 tbsp coconut oil (optional, for a slight coconut hint)
1 clove garlic, chopped and sautéed in olive oil
Juice from half a lemon
½ tsp salt
Pepper to taste
Place ingredients in a food processor and blend until smooth.
If dip is not creamy enough add more oil.
Put in fridge for a few hours to let it rest or eat immediately.
That’s it! Super easy.